Chicken Enchildas with Cheese recipe
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Timings & Yeildings
Prepration : 10
Cooking : 30
Total : 40
Yeildings: 6servings
Direction and Ingredients
Amount Ingredient Preparation
2 cups chicken cooked and shredded
2 tablespoons olive oil
1 clove garlic crushed
16 ounces tomato sauce
4 teaspoons salt
4 teaspoons sugar
1 whole jalapeno pepper canned or fresh
3 cups heavy cream
5 cubes chicken bouillon cubes
1/3 cup olive oil
12 each corn tortillas
1/2 cup monterey jack cheese grated
1 large onion chopped
 Seed and chop the jalapeno pepper. Saute onion in oil until  translucent. Stir in garlic, tomato sauce, salt, sugar, chicken and
peppers. Cover and simmer 5 minutes.

In a large saucepan, heat cream and dissolve bouillion cubes in it. Set aside.

In a small skillet, heat about 1/3 cup of oil and dip each tortilla in hot boil, turning
once, for a few second to soften. Drain on paper towels.

Assemble Enchiladas: Dip a tortilla in the cream mixture. Place on a flat surface and put two to three tablespoons chicken mixture in the center and roll up.

Place rolled tortilla, seam-side down in 13x9 inch baking dish. Continue with remaining tortillas.

Pour all remaining cream mixture over enchiladas and cover with grated cheese. Bake in a preheated 35 degree F oven for 25-3 minutes, until cheese is melted and browned.

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